Crispy Tofu Recipe — Pan-Fried with Casa Adora Romesco

This crispy tofu recipe has two components and neither of them is complicated. Firm tofu dusted in cornstarch, fried in hot olive oil until the crust is genuinely golden. A rough, smoky romesco underneath — roasted red peppers, tomatoes, flaked almonds, pimentón, sherry vinegar. It is a vegetarian lunch that earns its place at the table without making any concessions about what it is.

What Makes a Crispy Tofu Recipe Work

Two things: dry tofu and hot oil. Mori-Nu firm tofu has low water content — no pressing needed, which removes the main obstacle. Cornstarch does the rest, creating a thin coating that crisps fast in a hot pan and holds its crunch long enough to eat. The mistake is a pan that isn't hot enough — the tofu steams instead of fries, and the crust never forms. Get the oil shimmering before the tofu goes in, then leave it alone.

Casa Adora Romesco

Romesco is a Catalan sauce — roasted red peppers, tomatoes, nuts, pimentón, vinegar — and it is one of the most useful things in the Casa Adora kitchen. This is a simple, single-portion version: jarred roasted peppers, a roasted tomato, flaked almonds, garlic and both sweet and hot pimentón, blended to a rough, textured paste. It takes five minutes and keeps in the fridge for three days. A standalone romesco sauce post is coming — for now, this recipe contains everything you need.

Crispy Tofu Recipe — The Recipe

Ingredients — serves 1

• 150g Mori-Nu firm tofu
• 2 tbsp cornstarch
• 3 tbsp olive oil
• Sea salt and black pepper

For the romesco:

• 1 large roasted red pepper (jarred), roughly chopped
• 1 medium tomato, halved and roasted, or 3 cherry tomatoes
• 20g flaked almonds, lightly toasted
• 1 garlic clove
• ½ tsp pimentón de la Vera (sweet)
• ¼ tsp pimentón picante
• 1 tbsp olive oil
• 1 tsp sherry vinegar
• Sea salt

Method

Romesco — blend the roasted pepper, tomato, almonds, garlic, both pimentóns, olive oil and sherry vinegar to a rough, textured paste. Season well. It should have body — not smooth, not chunky. Set aside at room temperature.

Tofu — pat the tofu dry and cut into slabs roughly 1.5cm thick. Dust all over in cornstarch, shaking off the excess. Season with salt and pepper.

Fry — heat the olive oil in a heavy pan over high heat until shimmering. Add the tofu and leave it alone for 3–4 minutes until a deep golden crust forms. Flip carefully and repeat on the other side. Drain briefly on kitchen paper.

Serve — spoon the romesco onto a plate and lay the crispy tofu on top. Eat immediately.

TFC Notes

The tofu: Mori-Nu firm is shelf-stable, available online, and the right choice for a crispy tofu recipe — low water content means it fries rather than steams. No pressing needed. One 307g pack gives two portions.

The cornstarch: Don't substitute flour. Cornstarch creates a thinner, crispier crust that holds better. Shake off the excess before frying — too thick a coating goes starchy rather than crisp.

The oil: Three tablespoons sounds like a lot. It isn't. You need enough to come partway up the tofu so the crust forms properly on the sides. Use a good olive oil — it matters here.

The romesco: Jarred roasted peppers are fine. Spanish ones are best — pimientos del piquillo if you can get them, standard roasted peppers otherwise. The almonds need to be lightly toasted before blending — raw almonds give a different, less rounded result.

The vinegar: Sherry vinegar is correct for a Spanish romesco. Red wine vinegar works if that's what you have.

Vegan: This crispy tofu recipe is fully plant-based as written.

Triple 30: Plants in this plate — soy (tofu), red pepper, tomato, almonds, garlic, pimentón (two varieties). Six plants, good protein, proper lunch.

This crispy tofu recipe is part of my Tofu Recipes, Veg, Fruit & Pulses, and Veggie & Vegan collections.

Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures — The Flexible Chef